Creamed Cabbage
From A bill of fare for every day in the year ..., 1892
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
438Calories
17 gProtein
71 gCarbs
21 gFat
Full nutrition (32 nutrients)
Calories438 kcal
Protein17 g
Carbohydrates71 g
Sugars12 g
Total Fat21 g
Saturated Fat4.5 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol61 mg
Sodium239 mg
Potassium2235 mg
Calcium678 mg
Iron0.7 mg
Magnesium155 mg
Phosphorus494 mg
Zinc3 mg
Copper0 mg
Manganese2.3 mg
Vitamin D2.3 mcg
Vitamin C363 mg
Vitamin A78 mcg
Vitamin E0.1 mg
Vitamin K535 mcg
Vitamin B61.4 mg
Vitamin B121.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.4 mg
Folate4.2 mcg
Choline43 mg
Water1044 g
As published
This recipe was extracted from A bill of fare for every day in the year ... (1892) by Beatrice Wilde Bryant, page 67. The excerpt below is the record exactly as published.
e tablespoonful butter creamed with one tablespoonful of flour, and cook a few minutes. Season and pour into asparagus. As soon as boiled, serve. THURSDAY, MAY 25 Breakfast.— Oatmeal with Cream. Mutton Chops. I'ricd Potatoes. Bread and Butter. Coffee, Dinner. — Corned Beef. Creamed Cabbage. Potatoes. Bread and Butter. Bananas. Supper.— Cold Sliced Corned Beef. Hot Rolls. Fruit. Cake. Chocolate. Creamed Cabbage. — Chop a small cabbage very fine. Cook in boilng water until very tender. Drain, season, melt a tablespoon- ful butter add a heaping teaspoonful flour, and a cup of milk
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